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(3) FRESH-FRUIT FILLINGS—Crushed and sweetened fresh berries, peaches,
apricots, etc.—put between layers at the last moment.

(4) PRESERVED-FRUIT FILLINGS—Jams, jellies and marmalades are good as
fillings, too.

(5) CREAM-CHEESE FILLINGS—Very simple mixtures of plain white cream cheese
blended with marmalade or jam, are good.

(6) FROSTINGS (either cooked or uncooked)—Sometimes used as fillings, with
or without the addition of fruits, nuts, etc.

(7) WHIPPED CREAM-—-Sometimes used as a filling, as well as a topping. Thick
cream is whipped stiff, lightly sweetened and flavored, and (on occasion) tinted
with government-certified food coloring. (Sometimes a whipped cream mixture is
stiffened with gelatine.)

HOW TO FILL A CAKE

(1) Make filling thick enough to spread easily and when cold, hold its shape
under the weight of upper cake layers. (Observe proportion of thickening material
in recipes in this lesson.)

(2) The cake must be cold and the filling cooled, before they are brought together;
if either the cake or filling is warm, the filling will soak into the cake and make it
soggy. When possible, put fillings between bottom surfaces of the two cake layers.

(3) Drop filling by spoonfuls over surface of cake layer, then smooth quickly to
an even layer all over; if the filling is a little stiff, dip the spatula or knife into hot
water. Filling layer should usually be about 14-inch thick. Allow filling to ‘‘set”
before putting on the upper layer of cake. For a cake of three layers or more, spread
all but one layer with the filling, and then pile them on each other when filling has set.

CREAM FILLINGS

Cream fillings may be simply flavored or have such additions as coconut, cut-up
fruits, nutmeats, etc. Others may be chocolate cream filling, delicious and delicate
lemon or orange filling, butterscotch or coffee cream filling, etc.

Here are the basic steps in making a cream filling.

(1) Heat the required amount of liquid. (This cuts down on the time you will
have to stir the mixture.)

(2) Measure the required amount of Monarch Pastry Flour, sugar, and salt
(if recipe calls for it) into a bowl... mixing sugar with a starchy material like flour,
separates all the tiny starch grains and is the first step in preventing the formation
of lumps in the mixture.

(3) Very gradually stir about one-half of the liquid into the flour mixture; return
all to saucepan (preferably top of double Boiler) and cook, stirring constantly, until
the filling is smoothly thickened. (Remember—don’t stop stirring for one moment
before thickening has taken place, or lumps will form.) Cover and cook, stirring
occasionally, until no raw flavor of the starchy ingredient is evident.

(4) Beat eggs slightly. (When part of their function 1s to act as a thickening
agent, eggs are just beaten enough to completely intermingle white and yolk—a fork
is sufficient for the job.) |

LESSON 10 72